A previous issue of Vegetarian Journal features vegan Mexican recipes from Chef Carlos Erez. Chef Carlos was born and raised in New York City. His beautiful mother, a native of Mexico, taught him to cook. He’s been vegan over six years and loves translating her recipes and his heritage into compassionate new meals.
Recipes included in his article are: Mah Maiz! (a corn-based soup), Siete Mares (in Mexico, Caldo de Siete Mares is a classic seafood stew. In my vegan version, enjoy seven vegetables, including meaty oyster mushrooms, and a taste of the ocean from kelp powder!), Puebla Con Amor (Stuffed peppers in a rich broth), Señora Tortilla (a deeply authentic meal, originating in the state of Tlaxcala. His version finds its depth from toasted dry peppers and fresh tomatoes.), Mexican Rebel Veggie Stew, and El Rico (a hearty soup).
Find the entire article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_soup_stews.php
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